Korean Stir-fried Seaweed and Anchovies
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Flakes of green gamtae are scattered through a glazed stir-fry of tiny anchovies and sliced almonds, giving a familiar banchan an extra sea smell.
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Gamtae is a seaweed from Korea's southern coast, milder and less bitter than sea lettuce.
Ingredients
Instructions
- 1
Break 20g gamtae into 4-5cm pieces by hand and shake 120g anchovies in a sieve to remove fine crumbs and scale dust.
- 2
Dry-toast anchovies in a pan over medium heat for 1 minute.
When the surface looks slightly dry and the fishy smell fades, remove them from the pan.
- 3
Add 1 tbsp oil to the same pan, add 30g sliced almonds, and toast over medium-low heat for 30 seconds until lightly golden.
Remove before they darken further.
- 4
Reduce to low heat and simmer 1 tbsp soy sauce, 1 tbsp cooking wine, and 1.5 tbsp oligosaccharide syrup until bubbles form and the sauce thickens slightly.
- 5
Add anchovies and almonds to the sauce pan, raise to high heat, and toss quickly for 20 seconds until sauce coats every anchovy with a glossy sheen. Then add gamtae.
- 6
After adding the gamtae, turn off the heat and toss gently for 20 seconds.
Mix in 1 tsp sesame oil and 1 tsp sesame seeds, then cool completely.
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